This Custard Bread Pudding is a warm and cozy dessert that turns leftover bread into a creamy delight. Made with eggs, milk, and a sprinkle of nutmeg, it’s comfort food at its best!
If you ask me, the best part is the crispy top! I love serving it with a drizzle of caramel sauce—it’s like a hug in a bowl. Perfect for chilly evenings or any day that calls for a sweet treat!
Key Ingredients & Substitutions
Bread: Day-old brioche or challah is perfect for this recipe due to their texture. If you don’t have those, use any bread that’s slightly stale, like French or sourdough. Fresh bread will make it soggy.
Eggs: The eggs give the pudding its structure. If you’re looking for a vegan version, consider using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or a commercial egg replacer.
Milk and Cream: Whole milk and heavy cream ensure creaminess. If you’re dairy-free, almond milk or coconut milk work well, but the consistency might be slightly different. Just pick unsweetened varieties for the best flavor.
Granulated Sugar: You can use brown sugar for a deeper, caramel-like flavor. Honey or maple syrup are also options but remember that they add their own unique taste.
Nuts and Spices: Feel free to add extras like raisins, chocolate chips, or chopped nuts for added flavor and texture. You can also swap cinnamon for nutmeg if you prefer that spice!
How Do I Get the Custard to Set Perfectly?
Achieving that perfect custard consistency is essential! Here are a few key tips:
- Soaking Time: Let your bread soak for 15-20 minutes so it absorbs the custard mixture. If your bread is very stale, you may need to soak it a bit longer.
- Checking for Doneness: Bake until the top is golden brown and the center is just set but still jiggles slightly. Overbaking can lead to a dry pudding.
- Cooling: Allow the pudding to cool for a few minutes after baking to help it set more firmly before cutting into it.
These steps will help ensure your bread pudding is creamy and delicious every time! Enjoy every bite of this comforting dessert.
How to Make Custard Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 6 cups day-old bread (preferably brioche or challah), cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, melted
For the Garnish:
- Fresh raspberries (optional, for garnish)
- Custard sauce or cream for serving (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and then about 45 to 55 minutes to bake. Plus, let the pudding cool for about 10 minutes before serving. It’s a great dessert that’s simple to make!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First, preheat your oven to 350°F (175°C). While it’s heating up, grab a 9×13-inch baking dish and butter it well. This will help your pudding not stick to the dish.
2. Arranging the Bread:
Next, take the day-old bread and place the cubes neatly in the prepared baking dish in an even layer. Make sure they fill the bottom well; this is the heart of your bread pudding!
3. Mixing the Custard:
In a large bowl, crack in the eggs and whisk them together with the milk, heavy cream, sugar, vanilla extract, nutmeg, and a pinch of salt. Mix until everything is blended nicely and the sugar has dissolved.
4. Combining Everything:
Pour this creamy custard mixture over the bread cubes, making sure to cover them well. Give the bread a gentle press down so they soak up that delicious liquid. Then, drizzle the melted butter all over the top for extra flavor and richness.
5. Time to Soak:
Now, let the bread soak in the custard for about 15-20 minutes. This helps the flavors meld and ensures the bread gets nice and moist.
6. Baking:
Once it’s soaked, transfer your dish to the preheated oven. Bake uncovered for about 45 to 55 minutes. You want the top to get golden brown, and the custard should be set but still a little jiggly in the center.
7. Cooling Down:
When it’s done baking, take it out of the oven and let it cool for about 10 minutes. This will help it firm up a bit before you slice into it.
8. Serving It Up:
Serve your warm custard bread pudding drizzled with extra custard sauce or cream if you like, and don’t forget to top it off with fresh raspberries or your favorite fruit to make it even more special!
Enjoy this creamy, comforting custard bread pudding with a decadent, golden crust and luscious custard inside! It’s sure to be a hit with family and friends!
Can I Use Fresh Bread Instead of Day-Old Bread?
It’s best to use day-old bread for this recipe, as it absorbs the custard better without becoming too mushy. If you only have fresh bread, let it dry out for a few hours or lightly toast it in the oven for a few minutes before using.
Can I Substitute Almond Milk for Dairy Milk?
Absolutely! Almond milk or any other non-dairy milk can be used as a substitute. Just make sure to choose unsweetened varieties to maintain the dessert’s flavor balance.
How Do I Store Leftover Bread Pudding?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or oven until heated through. You can add a splash of milk if it seems dry while reheating.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the mixture the night before and store it in the fridge before baking. Just remove it from the fridge about 30 minutes before baking to bring it to room temperature, then bake as directed.